Cheesy Stuffed Meatloaf with Roasted Potatoes and Carrots

There’s something irresistible about a juicy meatloaf with a molten cheese center. These individual cheddar-stuffed meatloaves are packed with flavor and paired perfectly with roasted potato wedges and tender sautéed carrots. A drizzle of tangy special sauce and a sprinkle of crispy fried shallots take this comfort food classic to the next level.

This recipe is straightforward and uses simple ingredients to create a satisfying meal. The meatloaves are shaped around a pocket of cheddar cheese, which melts into a gooey surprise as they bake. Meanwhile, the potatoes roast to golden perfection and the carrots are quickly sautéed for a touch of sweetness. The homemade special sauce adds a creamy, tangy finish that ties everything together.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ¼-inch-thick pieces. Halve, peel and thinly slice shallot.
2. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack for 5 minutes.
3. Meanwhile, in a medium bowl, soak panko with 1 tablespoon water and beef stock concentrate until liquid is absorbed. Add ground beef, ½ teaspoon salt and pepper; mix to combine. Form beef mixture into two ½-inch-thick rounds. Reserve half the cheddar for topping; divide remaining cheddar between the centers of each round. Gently fold meat around cheese, shaping and sealing to create 1-inch-thick loaves.
4. After potatoes have roasted 5 minutes, remove sheet from oven. Add meatloaves to opposite side of sheet. Roast on top rack until potatoes are browned and tender and meatloaves are cooked through, 17-20 minutes more. In the last 2 minutes of roasting, top meatloaves with reserved cheddar. Return to oven until cheese melts.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and a pinch of salt and pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. If carrots brown too quickly, add a few splashes of water. Transfer carrots to a plate; wipe out pan.
6. In a small bowl, toss shallot with flour and a pinch of salt and pepper. In the same pan, heat a ⅓-inch layer of oil over medium heat. Once oil is hot, add coated shallot. Cook, stirring occasionally, until golden brown, 3-5 minutes. Using a slotted spoon, transfer shallot to a paper-towel-lined plate. Meanwhile, in a separate small bowl, combine ketchup and mayonnaise. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
7. Slice meatloaves crosswise if desired. Divide meatloaves, potato wedges and carrots between plates. Drizzle meatloaves with some of the special sauce. Serve remaining sauce on the side with potatoes for dipping. Garnish meatloaves with crispy shallot. Ensure ground beef reaches an internal temperature of 160°F.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with other melting cheeses like Monterey Jack, mozzarella or Gouda.

How do I know when the meatloaves are fully cooked?

Use a meat thermometer; the internal temperature should reach 160°F for ground beef.

Can I prepare the special sauce ahead of time?

Absolutely! Mix the ketchup and mayonnaise, then thin with water to desired consistency. Store in the refrigerator for up to 3 days.